In a 12-inch skillet over medium, heat the oil and garlic, stirring often, until the garlic starts to brown, 1 to 2 minutes. Stir in the paprika, then add the tomatoes with juices, chickpeas, bay, rosemary, 1 teaspoon salt, ½ teaspoon pepper and ½ cup water. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the tomatoes have broken down, about 10 minutes.

Nestle the cod skinned side down in the sauce, then spoon on some of the sauce. Cover and cook until the fish flakes easily, 6 to 8 minutes, adjusting the heat as needed to maintain a simmer.

Off heat, remove and discard the bay and rosemary sprig (if used). Stir in the lemon zest. Taste and season with salt and pepper. Serve with lemon wedges.